Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs
  • 1 tsp (5g) salt
  • ½ tsp (2.5g) black pepper
  • 1 tbsp (15ml) olive oil
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 4 cups (950ml) chicken broth
  • 1 tsp (5ml) dried thyme
  • ½ tsp (2.5ml) dried rosemary
  • ½ cup (120ml) heavy cream
  • 2 tablespoons (30ml) all-purpose flour
  • 1/4 cup (60ml) cold water
  • 1 (16 oz/450g) can refrigerated biscuit dough

Instructions:

  1. Season chicken with salt and pepper. Optional: Sear chicken in a skillet with olive oil over medium-high heat for a few minutes per side for added flavor.
  2. In the slow cooker, add the onion, carrots, celery, and garlic.
  3. Place the chicken on top of the vegetables. Pour in the chicken broth. Sprinkle with thyme and rosemary.
  4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
  5. Remove chicken from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker.
  6. In a small bowl, whisk together the heavy cream, flour and cold water until smooth. Pour the mixture into the slow cooker and stir well to combine.
  7. Cut each biscuit into quarters.
  8. Drop the biscuit pieces evenly over the top of the chicken mixture in the slow cooker.
  9. Cover and cook on high for 30 minutes, or until the dumplings are cooked through and no longer doughy.